- 1 large eggplant, cut into 1/2 inch slices
- 2 tbsp. coconut aminos
- 2 tbsp. rice white vinegar
- 1 1/2 tbsp. SunButter
- 1 tbsp. white miso
- 1 tbsp. sambal
- 1 tsp sesame seeds
- handful of fresh green onion, finely chopped
- Garnish with: sesame seed (or other seeds), fresh basil, mint and cilantro
Preheat your oven to 400F and line 2 baking sheets with parchment paper. Lightly grease each piece of parchment with some olive oil and then set aside.
Cut the eggplant and use a clean, dry cloth to lightly dab each eggplant to remove any excess water. Place onto parchment and bake the eggplant for 15 minutes on each side.
Into a medium-sized bowl prepare your sesame soy sauce, stir till well combined.
After 15 minutes of cooking, flip your eggplant and using a brush generously brush sauce onto each piece. Place back into the oven for 15 more minutes.
Before serving, give the other side of the eggplant a brush with the sauce, place back into the oven for 1 minute before platting with fresh sesame seeds and herbs.
Serves well with more vegetables and fluffy steamed rice.